The KL Restaurant Week allowed me to discover or rather, got me off my procrastinating behind to try out some outlets that I wouldn’t have bothered otherwise.
Two such restaurants were the Midi 57 and here at DV Ristorante.

Pork free, really delicious food, helmed by a chef originally from Penang and a policy of no MSG used in any of the dishes here, DV Ristorante is truly a hidden gem that deserves returning visits.
I couldn’t put my spoon down after a sip of his freshly made pumpkin soup, made with vegetable stock, pumpkin, potatoes and not a single drop of cream. I seem to breathe in the goodness of vegetables in every sip and Chef observed me in amusement before warning me to leave space for the other dishes.

Lamb Stew or Chicken Caponata? These are your options for main if you’re dining here for lunch during the KL Restaurant Week.

I highly recommend the lamb stew. Lamb shoulder; pan seared and then braised with root vegetables and brown sauce in the oven for 2 hours. I’m sure you can imagine the rich flavours and the absolutely tender meat.
Predictably it was marvelous with the bread. And I can assure you that this set is worth RM20. The portions are big and by the time you lick the plate clean (I’m sure you will) plus the garlic mash and all, you will be satisfied and hoping that if you could eat this everyday.

The chicken wasn’t trailing far behind, but the lamb just outshone it.

For dinner at RM50 nett, you start with the Tomato Bruschetta and Baby Eggplant Parmigiana OR Spinach and Ricotta Ravioli as appetisers. The mains of choice would be Grilled Seabass with Capsicum Sauce OR Pan Seared Smoked Duck with Arugula and Orange Reduction.

The Tomato Bruschetta and Baby Eggplant Parmigiana were both served with DV’s housemade delicious tomato sauce that bleeds with flavour. If it’s for retail sale I’ll stock up on a few bottles for sure!
The eggplant parmigiana itself is absolutely addictive; 4 layers of deep fried aubergines, moist on the inside and crisp on the outside, blanketed with gooey cheese and housemade tomato sauce.

If you opt for the Spinach and Ricotta Ravioli, you will be treated to a bowl of freshly made ravioli stuffed with fine paste of fresh ricotta and spinach, drizzled with truffle oil.

The Grilled Seabass with Capsicum Sauce is boast of flaky sweet flesh and crispy skin, just exactly how a marvelously cooked piece of fish should be. We didn’t see a need for the capsicum sauce, but they shouldn’t be neglected either.
Both are made in-house and Chef kindly obliged me with a few key ingredients which are yellow capsicums and onions for the sunny-hued one and onions, chili padi, red capsicums plus garlic for the red sauce – also known as salsa rossa.

I never enjoyed smoked duck much as I’m pretty adverse to anything remotely salty. However the Pan Seared Smoked Duck with Arugula and Orange Reduction was amazingly good, not salty at all and so so juicy! The orange reduction is tangy and fresh. You’re supposed to eat each slice with some arugula for the nutty bitterness together with the tangy citrus reduction.
For someone who don’t fancy smoked duck, I polished half the plate and only stop because I was so stuffed I couldn’t breathe. :DD

We ended dinner with Fruit Tart and Vanilla Ice Cream.

All in all it was a great dinner with fabulous company and I’m honoured to meet another inventive, humble and talented local chef. I’ll be back soon and that’s a promise! 🙂

By the way, these pictures are taken with the Sony NEX 5T without any edits, only resized before uploaded on this post. Nice? 😀

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